Linguine with Light Creamy Rosé Sauce

March 9, 2017

當番茄遇上白醬會怎樣呢?

就是吃過一次定會難以忘懷的火腿薔薇醬意大利麵。

 

材料

  • 5片     火腿
  • 15顆   櫻桃番茄
  • 半個     洋蔥
  • 1/4條  紅蘿蔔
  • 150ml  淡忌廉
  • 250ml  鮮奶
  • 100g    茄膏 (Tomato paste)
  • 15g      牛油
  • 1茶匙  蒜末
  • 少許     鹽、胡椒

 

做法

  1. 將紅蘿蔔、洋蔥切成差不多大小的方塊備用。
  2. 櫻桃番茄依大小切半或1/4,火腿切方塊。
  3. 將火腿爆香,再放入番茄炒至皮脫落,盛起備用。
  4. 平底鍋內加入牛油,待融化後放入蒜末爆香,再放入紅蘿蔔、洋蔥一起炒,最後放入茄膏炒2-3分鐘。
  5. 倒入鮮奶、淡忌廉煮10分鐘,待汁收乾及變得濃稠後,加人鹽、胡椒調味。
  6. 煮醬料的同時可煮意大利麵。
  7. 將火腿和番茄加入醬料內再次熬煮約2分鐘,然後把酱汁淋在煮好的意大利麵上就可以。

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6 Comments

  • Reply Maggie Lam March 9, 2017 at 10:36 am

    Hi Debbie,
    請問你這個醬的份量可配多少意粉?

    • Reply Debbie's adventure March 9, 2017 at 10:48 am

      Hi Maggie, 可配約400g意粉。我煮200g先,剩下的sauce 留下次用

  • Reply Maggie Lam March 9, 2017 at 10:48 am

    Hi Debbie,

    I would like to know what is the serve for this sauce? Is it enough for two persons?

    Thanks.

    Maggie

    • Reply Debbie's adventure March 9, 2017 at 10:49 am

      yes, it is enough for 4 persons, 400g pasta

  • Reply Maggie Lam March 9, 2017 at 10:50 am

    Sorry, Debbie, I just realized that you have replied to me already.

    • Reply Debbie's adventure March 9, 2017 at 10:50 am

      haha, I know, no problem ☺️☺️

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